We have dueling pumpkin recipes for a crisp Sunday night (or Monday morning)
Most of the pumpkin pies you encounter nowadays are very sweet and quite firm. Ours is different. It’s a tender, custardy pie with a sweetness tempered by the subtle tang of sour cream. We use canned pumpkin; the store-bought stuff actually works perfectly. (But be sure not to use pumpkin pie filling, which contains added sugar and other ingredients.)
full recipe here
Pumpkin Spice Bundt Cake with Buttermilk Icing
When the pumpkin pie is gone, but you’ve only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it’s baked, so it’s perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
full recipe here
